Hamdi Saidani This delicious and creamy potato soup is the ultimate comfort food—quick, simple, and perfect for cozy nights. Made with hearty potatoes, crispy bacon, and a rich, velvety base, it’s a meal the whole family will love. Plus, it’s versatile! Use pantry staples to whip up this warm and satisfying dish in no time.
Recipe Ingredients:
- 6–7 slices of bacon, cooked and crumbled
- 6 tablespoons butter or bacon fat
- 1 tablespoon minced garlic, from a jar
- 1 medium yellow onion, diced
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 can chicken broth, 14 ounces each
- 3 pounds of russet potatoes, diced into chunks
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- Additional salt and pepper to taste
- Shredded cheddar cheese for topping
- Chopped green onion stems for topping
- Garnish with the crumbled bacon
How To Make Country Potato Soup?
- Cook the onions and garlic: Melt the butter (or bacon fat) in a large Dutch oven or pot over medium heat. Add the onions and garlic, cooking for about 5 minutes until the onions are translucent and tender.
- Make the roux: Add salt, pepper, and flour. Whisk over medium heat for 2–3 minutes to cook out the raw flour taste.
- Add broth and potatoes: Pour in the chicken broth and add the diced potatoes. Cook over medium heat for 35–40 minutes, or until the potatoes are tender.
- Mash the potatoes: Remove the pot from heat. Use a potato masher to mash about half the potatoes, leaving the rest in soft chunks.
- Add the cream and milk: Stir in the cream and milk. Place the pot back on medium heat and cook for 2 minutes, stirring constantly, until the soup reaches your desired consistency. For thinner soup, add a little more milk.
- Garnish and serve: Ladle the soup into bowls. Garnish with shredded cheddar cheese, chopped green onions, and crumbled bacon. Serve immediately and enjoy!
Recipe Tips:
- Use starchy potatoes: Russet or Maris Piper potatoes work best as they break down easily, giving the soup a creamy texture. Avoid waxy potatoes, as they won’t mash well.
- Cook the onions properly: Make sure the onions are fully soft and translucent before adding the flour. This step builds the flavor base for the soup.
- Don’t skip the roux: Whisk the flour with the butter until smooth and cook it for at least 2 minutes to avoid a raw flour taste.
- Mash only half the potatoes: This gives the soup the perfect mix of creamy and chunky textures. Over-mashing will make the soup too smooth.
- Taste and adjust seasoning: Once the soup is cooked, taste it before serving. Add more salt, pepper, or a splash of cream if needed for the perfect flavor balance.
How To Store Leftovers?
- Refrigerate: First, let the leftover creamy potato soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the soup to cool completely before pouring it into a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months.
- Reheat: Pour the soup into a microwave-safe bowl, cover loosely, and heat on medium power in 1-minute intervals, stirring after each interval, until hot.
Check out More Recipes:
Joanna Gaines Country Potato Soup
Description
This delicious and creamy potato soup is the ultimate comfort food—quick, simple, and perfect for cozy nights. Made with hearty potatoes, crispy bacon, and a rich, velvety base, it’s a meal the whole family will love. Plus, it’s versatile! Use pantry staples to whip up this warm and satisfying dish in no time.
Ingredients
Instructions
- Cook the onions and garlic: Melt the butter (or bacon fat) in a large Dutch oven or pot over medium heat. Add the onions and garlic, cooking for about 5 minutes until the onions are translucent and tender.
- Make the roux: Add salt, pepper, and flour. Whisk over medium heat for 2–3 minutes to cook out the raw flour taste.
- Add broth and potatoes: Pour in the chicken broth and add the diced potatoes. Cook over medium heat for 35–40 minutes, or until the potatoes are tender.
- Mash the potatoes: Remove the pot from heat. Use a potato masher to mash about half the potatoes, leaving the rest in soft chunks.
- Add the cream and milk: Stir in the cream and milk. Place the pot back on medium heat and cook for 2 minutes, stirring constantly, until the soup reaches your desired consistency. For thinner soup, add a little more milk.
- Garnish and serve: Ladle the soup into bowls. Garnish with shredded cheddar cheese, chopped green onions, and crumbled bacon. Serve immediately and enjoy!
Notes
- Use starchy potatoes: Russet or Maris Piper potatoes work best as they break down easily, giving the soup a creamy texture. Avoid waxy potatoes, as they won’t mash well.
- Cook the onions properly: Make sure the onions are fully soft and translucent before adding the flour. This step builds the flavor base for the soup.
- Don’t skip the roux: Whisk the flour with the butter until smooth and cook it for at least 2 minutes to avoid a raw flour taste.
- Mash only half the potatoes: This gives the soup the perfect mix of creamy and chunky textures. Over-mashing will make the soup too smooth.
- Taste and adjust seasoning: Once the soup is cooked, taste it before serving. Add more salt, pepper, or a splash of cream if needed for the perfect flavor balance.
Joanna Gaines Country Potato Soup
